|Contains:||Acetic acid bacteria culture in vinegar|
|Volume:||8 US fl oz (237mL)|
Download the Supreme Mother of Vinegar Vinegar Making Guide
Using Wine With Sulfites:
Many wines and apple ciders contain sulfites which will prevent the mother of vinegar from growing and making vinegar. These sulfites can easily be removed using common 3% hydrogen peroxide. To remove sulfites from wine or apple cider, first add 1/2 tsp of 3% hydrogen peroxide to each 750mL (25.4oz) bottle of wine or cider. Mix well, allow to rest for 15 minutes and then mix well again. The wine or cider is now ready to be used to make vinegar.
Tips For Making Vinegar:
- The optimum fermentation temperature for making vinegar is 80º - 85ºF. A cooler temperature can be used but will slow down the fermentation process. The minimum fermentation temperature is 65F.
- Keep the culture in a clean, dark, draft-free and undisturbed location.
- Cover the fermenting vinegar with a cloth to keep out insects and reduce contamination.
- Use a container with a large opening during vinegar fermentation. The liquid must have a large surface area exposed to air because the mother requires oxygen for fermentation.
- Be patient. Vinegar fermentation is slow and can take 6 to 12 weeks depending on various factors.
Recipe For Red, White or Rice Wine Vinegar:
Combine 8 oz of mother of vinegar, 8oz of water and 16oz of wine to make 32oz of vinegar.
Recipe For Malt or Apple Cider Vinegar:
Combine 8 oz of mother of vinegar and 24oz of 6-8% alcohol beer or cider to make 32oz of vinegar.
Combine the ingredients in a clean and sanitized, food safe container with a large opening (such as a wide-mouth canning jar). Cover the top of the jar with cloth such as cheesecloth and secure with a rubber band or string. Place the jar in a clean, dark and warm environment and allow to ferment 6 to 12 weeks. Fermentation will normally be slow with little visible activity. Optimum growth will occur between 80º - 85ºF. When complete, pour the finished vinegar into a storage container and add the mother to fresh beer, wine or cider to continue to make more vinegar.